Contributors

Rach

I'm daughter to Lissie, sister to Jess, wife to Brien, mom to Hannah, Lily and Eleanor. I am a stay at home mom to my girls, and my free time is dedicated to gardening (I confess I'm still a novice and look to Lissie and Jess for advice), baking and cooking, and card making. I'm doing my part to make the earth a bit greener, trying hard to avoid processed foods and HFCS, and find the "slow food" movement intriguing and inspiring. I love visits to my local farmers' market, fresh produce, reading, getting out in nature, and spending time with my family.

Jess

Catholic, homeschooler, lover of books and great wine and an amateur gardening addict.

Lissie

I'm Melissa aka "Lissie", mother of Rachael and Jessica, and grandmother to a passel of the sweetest children on the planet. I'm a semi-retired public educator and professor who works from home for a small publisher. I am a lover of all things beautiful ... flowers, the mountains, nature scenes, the innocent faces of children, and my rock and fossil collection, to name a few. I enjoy shopping at the farmers' market for fresh foods and then experimenting with new recipes. Good food and good wine delight me. I love to travel so my suitcase is always packed. Like my daughters, I take pleasure in simple things ... clothes drying on the line, tomatoes so fresh they are still hot from the sun, good books, and interesting movies. I'd like to know everything before I die.

Lissie was reading some article Wednesday night and this recipe was given. I decided then and there it would be a perfect addition to my birthday pie buffet, especially as I had all the necessary ingredients on hand! :o)

Ingredients:

1 8oz. block cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

zest of 1 lemon (or more if you desire)

1 graham cracker pie crust (okay, so I had to go to the store for this one)

Directions:

Beat cream cheese with mixer until good and soft. Add condensed milk and mix until combined. Add lemon juice and zest (we added the zest to the recipe since we're big citrus hounds in this house) and again mix until combined. Pour into crust and refrigerate.

I have a large crock pot, so this fits my pot. You may have to modify accordingly. Put potatoes, onion and broth in crock pot set on low. Cook all day. I cranked mine to high about two hours before I was ready to eat.

Mix flour and milk and add to soup. It will be cloudy and thicken, about twenty minutes. Add cheese (more or less to taste) and allow to melt, stirring it to help it along.

Serve in bowls with a dollop of sour cream, bacon and chives. It's thick, hearty and tasty. :o)